Introduction

If you’re struggling to find keto-friendly snacks to eat between meal times, it’s time to see what you can do. Be honest with yourself: cheating with your snacks means you’re throwing your whole keto diet off balance.

You’ll Need:

Start by preheating your oven to 350 degrees Fahrenheit and preparing a baking sheet for your bars. Once this is done, mix your 1 cup rolled oats in a blender.

After this, place your blended oats, baking powder, salt, flour, and cinnamon into a mixing bowl and mix thoroughly. Once done, mix your chopped banana with your maple syrup and soy milk in a different bowl. Stir until well mixed.

When you have completed these steps, it’s time to combine your ingredients. Simply put the ingredients of the second bowl into the first and mix until well-combined. Here, you should have a mixture suitable for the oven.

You’ll Need:

• 2 zucchini

½ tsp salt

1 tbsp oil

To make, simply cut your two zucchini into round chip shapes. Once this is done, you’ll want to dry them with paper towels and put them in the fridge. Aim at storing them for two-to-three hours so that excess moisture dries up.

Once done, remove your zucchini slices and throw them into a mixing bowl with some oil and salt. Make sure you mix thoroughly so that all slices are covered.

After this, put your slices neatly onto a baking sheet and bake them for 2-3 hours at 225 degrees Fahrenheit. You may decide to cook them longer or shorter depending on texture.

When your batter is ready, turn your stove to medium heat and pour in your coconut oil. Once the oil is hot, add in three tablespoons of batter and cook for two to three minutes on low. Flip your pikelets when you notice the edges turning crispy. After cooking for another two minutes, remove from heat.

You’ll Need:

3 tbsp butter

2 tbsp cinnamon

1 fathead dough

¼ cup erythritol

2 tbsp heavy cream

½ cup sugar-free chocolate chips

To make, preheat your oven to 350 degrees and roll your dough into a rectangle. Once done, mix your butter, erythritol, and cinnamon in a mixing bowl before applying it to the dough. When evenly applied, cut your dough into one-to-two-inch sections and twist. When all are twisted, place onto a baking sheet and bake for around 15-20 minutes.

You’ll Need:

16 strips bacon

16 fresh jalapenos

¼ cup cheddar cheese, shredded

4 oz cream cheese

1 tsp paprika

1 tsp salt

To make, start by preheating your oven to 350 degrees Fahrenheit. Then, taking a pack of bacon, divide the strips into half. This will give you 16 strips of bacon. Once this is done, cut the ends off your jalapenos and then open the peppers up length-wise. Remove any seeds found inside the jalapenos.

When you’re done with this step, take a large mixing bowl and thoroughly mix your cheddar and cream cheeses. After mixing them well, carefully fill the insides of each sliced pepper with your mixture, making sure not to overflow.

To make, preheat your oven to 325 degrees Fahrenheit. Whisk your Swerve sweetener, almond flour, and salt it thoroughly in a mixing bowl. As you do, pour in your melted butter. Once done, put your mixture into a baking pan and bake for around fifteen minutes and remove from heat.

To make your filling, toast your shredded coconut in a pan over medium heat. Then, in another pan, mix your sweeteners and butter and melt them. Allow the mixture to boil for three to five minutes before removing from heat.

You’ll Need:

To make, pour your cold water into a heatproof jug and use it to lightly coat your gelatin. Once done, let your gelatin sit for a couple of minutes.

Then, add your hot water and stir until the gelatin is completely dissolved. Let the mixture cool, and then dissolve your instant coffee into more hot water.

Once done, blend your cacao powder, erythritol, and vanilla extract with a whisk. As you do, pour in your cream and keep whisking. At this time, you’ll also want to pour in your gelatin and instant coffee mixtures.

Once thoroughly mixed, place the resulting mousse into glasses and chill them in the fridge for the next two hours. After the mousse has sufficiently cooled, remove from the cold and top with your heavy whipped cream.